Directions
- 1Add the noodles, sliced carrots, chopped broccoli, sliced red capsicum, shelled edamame, vegetable or chicken stock, coconut milk, ground ginger, cumin seeds (or ground cumin), and other seasonings (paprika, red chilli powder, garlic powder, soy sauce) to a large pan. No need to pre-cook anything.
- 2Cover and cook over medium heat for 10 minutes, stirring well halfway through to make sure nothing sticks.
- 3Once the noodles are tender and the sauce has thickened slightly, the dish is done.
- 4Serve the coconut noodles in a bowl.
Ingredients
- 4 servings noodles
- 1 sliced carrot
- 1 chopped broccoli
- 1 sliced red capsicum
- 0.5 cup shelled edamame
- 1 tablespoon ground ginger
- 1 tablespoon paprika
- 1 tablespoon red chilli powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 can coconut milk
- 1 cup vegetable or chicken stock
- 0.25 cup raw cashews
- 2 tbsp soy sauce
Equipment
large pantongs
Tips
- Top with fresh herbs, a squeeze of lime, or a drizzle of chilli oil if you like a kick.
- Perfect for weeknights, meal prep, or when you just can be bothered with dishes.
Related recipes
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup
Viral Ramen Recipe
Japanese · Soup
Easy Crockpot Dinner
Japanese · Soup2h 15m
Honey Soy Chicken Bowl
Japanese · Soup15m
Miso Chicken Ramen
Japanese · Soup
Ramen Eggs
Japanese · Soup
Curry Udon
Japanese · Soup
20-minute ramen
Japanese · Soup20m
Coconut Chili Ramen with Crispy Pork
Japanese · Soup30m